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Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

Recipe: extracted from Ima Cuisine by Yael Shochat with David Cohen, published by Random House NZ, RRP: $55.00 Photography: Callum Thomas I have adapted this recipe from a traditional Tunisian carrot dish; cooked and mashed carrots are called for in that dish but I like the smokiness that comes from grilling them. There’s a great combination…

Recipe: My Green Kitchen by Neena Truscott & Belinda MacDonald, Bateman, RRP $39.99 Photography: Belle Photography – Neil Gussey Serves 4 This is a wonderful Mediterranean dish with flavours of late summer. It’s great for entertaining friends as it can be made ahead of time, so you can relax while the house starts to smell…

I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish. A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. 1 cup Arborio rice olive…

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…